Cinnamon Raisin English Muffins

0 Prep the dough. Combine sourdough starter, raw honey, kefir, milk in a bowl. Add in flour, cinnamon and salt. Mix until you have a rough dough bowl. Stir in raisins until fully folded in.
1 Cover the dough. Cover the dough with a damp towel and let it sit on the counter at room temperature for 5-6 hours for its initial ferment. After about 5 hours (once the dough has almost doubled in size) place in the fridge and let it complete its bulk ferment for 12-15 hours.
2 Shape the muffins. In the morning, turn the dough out onto a flat floured surface and spread into a rectangle/square shape. Stretch bottom side of the dough out then fold it into the center of the dough, then do the same with the top side, followed by both the right and left side.
3 Flatten the dough and cut muffins. Shape the dough into a rectangle and flatten until it is about 1/2 inch thick. Dust the surface of the dough with cornmeal. Use a biscuit cutter or a cup (around 3-4in diameter) to cut individual english muffins. Reshape the scraps and repeat flattening, dusting, and cutting until dough is used up.
4 Cook the english muffins. Preheat cast iron skillet over a medium, low heat for 3-5 minutes. Place the muffins in the cast iron ( I was able to fit 4 at a time) and allow them to cook on one side for 5-7 minutes before flipping and cooking on the other side for the same amount of time. Repeat until all of the english muffins are cooked. Allow to cool on a wire rack.
5 Serve and enjoy! Use a fork to open the cinnamon raisin english muffins and enjoy with fresh butter and peanut butter. I also love doing some raw honey.